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users rating3.5/4

Could someone please tell me what I can substitute for chipotle, I live in west africa, no chance of finding them here, but lots of chilis and hot pepe (as locals call the pepper). I'd love to make this dish and do not want to leave the spice out, please advise, thanks!

I followed the recommendations of the other reviewers and added peanut butter and the other interesting ingredients. Over all, it was really yummy however it was WAY TOO SPICY for me. My husband loved it though as he LOVES spice. Next time I will be seeding the chipotles in the hopes that it will be mild enough for me to enjoy...

This dish is amazing! What a great use for leftover roast chicken. Using the suggestions of previous reviewers, I added 2 tbsp. of peanut butter, increased the chocolate to 2 oz. and doubled up on the chipotles and adobo. I've got leftovers, but I need to take a break from the heat. I'm thinking of turning the thickened sauce into a base for pizza.

Great recipe! Being a Mole' lover I also added a few things to make it a little more authentic. I used 2oz. semi-sweet chocolate, 1 Tbsp peanut butter, 2 Tbsp. Adobo sauce and 1/4 tsp. Cinnamon. As a couple of other posters have noted the chipotles will pack a lot of heat if the seeds are included. With the seeds removed even my picky 8yr. old loved it. In addition the Cumin-scented Herbed Rice recipe was a perfecct match for this dish

Loved this recipe!! It was fabulous. It reminded us of our honeymoon in the Yucatan! I doubled the amount of chicken but still had plenty of sauce. I was also glad to have the advice of a former reviewer to remove the stems and seeds from the chipoltes. Wonderful flavor but they definitely add plenty of heat.

VERY easy and tasty. I had read a few other mole recipes that called for additional ingredients so the second time around I modified the recipe. I added 2 tablespoons peanut butter and used 2 ounces (instead of 1 oz) sweetened (not unsweetened) chocolate. The extra chocolate and the peanut butter made the sauce creamier/thicker and a bit less spicy. A great winter recipe, real comfort food.

All kidding and typos aside, or is that "as side"? This was a darn good recipe. Give it a bit longer to cook and use due care with the CHIPOTLES. I love that smoky flavor, but I removed the seeds before chopping, and after tasting, found myself desperately searching to remove the pieces. It was HOT, we were sweating, but it was good too. Whatever, the recipe works. I changed a few things in that I added some favorite spices (thyme, marjoram and a bit of allspice), I also used the recommended amount of chocolate, but could only find semi-sweet chips. As my family likes a sauce cooked to a mush, I also added extra broth as it cooked down. A delightfully pleasant meal on a Friday night, my family dreaded the chocolate chicken but other than a big laugh about the heat, we ate it with great delight and a whole lot of liquids.